Raspberry Nut Bread
By Yankee Magazine|May 26 2011|
Substituting rhubarb for half the raspberries makes this extra special.
Yield
1 large or 2 small loaves
Ingredients
6 tablespoons unsalted butter
1/2 cup white or brown sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
1 cup raspberries, fresh or frozen, thawed and drained
1/2 cup coarsely chopped blanched almonds
1 tablespoon flour
Instructions
Preheat oven to 350°F.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
Sift dry ingredients together and add to egg mixture alternately with sour cream.
Toss together berries and nuts with 1 tablespoon flour and fold gently into batter.
Pour into greased 9×5-inch loaf pan, or 2 small loaf pans.
Bake 45 to 50 minutes, or until firm and lightly browned. Cool in pan 10 minutes, then turn out onto rack.
The recipe for Raspberry Nut Bread sounds good but it says cream butter and sugar and THERE IS NO BUTTER listed in recipe. Please advise. Thanks.
Hi Jill. Thanks for catching this! This recipe for Raspberry Nut Bread needs 6 tablespoons of butter — we’ve corrected the ingredients list.
I wanted to have some chunks of raspberries in the bread, so I just lightly mashed them and added them along with the flour. I was concerned that if I beat the raspberries with the mixer, it would totally pulverize them.
Which do you use for this recipe, butter or unsalted butter
Hi Mary! As indicated in the ingredients section, this recipe calls for unsalted butter. Happy baking!